This is Israeli/Lebanese-inspired dish cooks eggplant with bell pepper, onions, and spices to create a delicious mix that is eventually served cold. The flavors develop in the refrigerator, as the eggplant and other veggies have more time to absorb flavors from the tomato and spices. Served cool, the salad's taste is also more pronounced and not masked by heat. Enjoy with Greek-style yogurt and whole-grain bread.
- 4 tablespoons olive oil, divided
- 2 large eggplants, peeled and roughly chopped
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 1 scallion, chopped
- 1/2 onion, chopped
- 4 large cloves garlic, chopped
- 1 cup tomato purée
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Sweet paprika
- Heat 1 tablespoon olive oil over medium-high heat in a large pan. Add eggplant and cook until tender. Set aside on a plate.
- In the same pan, heat remaining 3 tablespoons olive oil. Add bell peppers, scallion, and onion. Cook for 5 minutes until veggies begin to become tender. Add garlic. Cook for another 2 to 3 minutes.
- Fold eggplant into mixture along with tomato purée, basil, oregano, and salt, pepper, and paprika to taste, and cook for another 2 minutes. Do not stir; let mixture sit and simmer until liquid has cooked off.
- Set veggies aside and let cool. Place in a container and refrigerate for at least 1 hour, or until chilled. Serve cold.